Not only is this ultra-creamy version of mac-and-cheese nearly as fast as the boxed variety, but your family will be able to pronounce every ingredient. If they aren't broccoli fans, substitute a frozen vegetable of your choice.

Preparation:

Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.

Meanwhile, heat 1 1/2 cups milk in another large pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in Cheddar, Parmesan and mustard until the cheese is melted.

Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat, until heated through, about 1 minute.

Nutrient Information

Calories: 412

Total Fat: 13 g

Saturated Fat: 7 g

Polyunsaturated Fat:

Monounsaturated Fat:

Sodium: 640 mg

Carbohydrates: 56 g

Protein: 22 g

Fiber: 7 g

Vitamin A: 25%

Vitamin C: 70%

Calcium: 400 mg

Iron:

Cook's Notes:

Omit the added salt to reduce the sodium in this dish.

This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.